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Swooshing tea for multiple infusions

I've been experimenting with swooshing infusions of green and oolong and too some extent BOP blacks to reduce infusion time and produce consistent taste in multiple infusions. I have a 1 liter cylindrical pyrex pot 4in wide and 7in tall set in plastic cradel with large handle for easy gripping to produce the circulating motion of the tea from rotation of the arm and fixed wrist It is a modified Bodum French Press with filter gill and grate reset to level of spout. In all cases infusion of boiling water is 500ml/5g to facilitate the violent rotating circular swooshing of the tea where the leaf and water climb the walls of the cylinder and fall back in a tumbling action. So far to my surprise all vigorus swirling infusions seem to require only 15sec(!) no matter the type. The biggest bonus multiple infusions remarkably taste consistent with same type of infusing. I'm easily getting a good consistent second tasting infusion for BOP blacks while the others at least three. 500ml(16oz) seems to be the optimum for this brewing technique. I stumbled on this because this is the size of my everyday cuppa and I knew the slough walls of a Brown Betty are known for their rolling infusion. The one exception so far uncooked cake Puer which takes it time no matter what.

Jim

Reply to
Space Cowboy
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Interesting! I'm always looking for a few ways to trim minutes out of my morning, because no matter how hard I try I always wake up late and end up rushing out the door with tea in hand. I'll have to attempt this, though I might not be able to swoosh so violently -- with my klutzines I'm sure I could burn myself easily. In japan my host family taught me to swirl the pot, but I think that was more to distribute the flavor of the green tea evenly right before the infusion was ready. The only concern I'd have is that the swooshing would hasten the cooling of the water too much. It seems like it'd expose the tea to a lot of cold air that way. Or are you saying your brewing container is filled to the top and sealed to prevent spilling. But hey, whatever gets me out the door faster..

Tiffany

Reply to
amatouTT

Interesting! I'm always looking for a few ways to trim minutes out of my morning, because no matter how hard I try I always wake up late and end up rushing out the door with tea in hand. I'll have to attempt this, though I might not be able to swoosh so violently -- with my klutzines I'm sure I could burn myself easily. In japan my host family taught me to swirl the pot, but I think that was more to distribute the flavor of the green tea evenly right before the infusion was ready. The only concern I'd have is that the swooshing would hasten the cooling of the water too much. It seems like it'd expose the tea to a lot of cold air that way. Or are you saying your brewing container is filled to the top and sealed to prevent spilling. But hey, whatever gets me out the door faster..

Tiffany

Reply to
amatouTT

The 1 liter cylindrical beaker like teapot with tiny lip for pouring is only half full with infusion. If you tilt it back slightly nothing will slosh out. I don't think oval tea pots with spouts would work even at half full. I'm surprised at how good the greens taste maybe because of the lower temperature effect you suggest but heat loss isn't substantial. The temperature moderation is good for oolongs. The blacks infuse almost immediately but in everycase so far I'm getting a good second infusion. I think vigorous is a better description than violent. My wife was in a hurry this morning so a

15sec swoosh and she was on her way. I don't think this setup would work with smaller beakers because spill probably would be a problem. I have a 250ml (effective 125 ml infusion) I'll try in a gongfu style service. I like holding the pyrex pot in the sun light to observe the leaves and color of infusion. Not for everyone but contrary to the notion we twirl our thumbs waiting for the pot to do it's thing.

Jim

crew cut

Reply to
Space Cowboy

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